Sweet Potato & Zucchini Soup

Directions

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1. In a large pot on high heat, sauté the onions in oil until the onions lightly caramelized, about 5 minutes.
2. Once the onions are lightly golden, add the garlic and leek. Sauté until the leeks soften, about 2 minutes. Add splashes of water as needed to deglaze the pan.
3. Add the remaining ingredients to the pot, bring to a boil, then reduce to a simmer until the potatoes are cooked, about 20 minutes.
4. Using an #handblender, blend some of the soup but allow some chunks to remain. Alternatively, use a standing blender, in which case blending about half of the soup is recommended.
5. Taste test, add more pepper if desired, plate, garnish, and serve while hot.

Storage

• Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.